Create an environment in which hospitality mental health concerns are as valid as a broken leg, and you might just save someone's life, says Mark Lewis
"I told my head chef I was suffering with depression. He told me to take another Prozac and shut up."
This conversation, reported first-hand to me, sums up the response of too many hospitality managers to mental health problems across their teams. There's an enduring lack of societal empathy towards mental wellness. Symptoms of physical health problems are plain to see: burns to the hands, a broken leg. But when mental ill-health strikes, the symptoms are often invisible.
You need to be a premium member to view this. Subscribe from just 99p per week.
Already subscribed? Log In